Pore, M.S. and Magar, N.G. (1976) Effect of ragi feeding on serum cholesterol level. Indian Journal of Medical Research, 64 (6). pp. 909-914.
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Abstract
Male rats of 55 to 60 g bodyweight in 3 groups of 6 rats were fed for 8 weeks on diets with equal protein from whole or defatted ragi flour 90% or from casein for controls. Groups in that order on average gained 29.8, 31 or 86 g from daily intake of 6.59, 5.94 or 9.47 g with PER 0.95, 0.95 or 1.90. Livers weighed 2.829, 2.941 or 5.208 g and had moisture 64.96, 64.24 or 66.82%, protein 24.7, 20.1 or 26.0%, lipid 12.88, 13.00 or 10.71% and total cholesterol 0.378, 0.370 or 0.338%. In blood, groups had Hb 10.8, 10.5 or 11.4 g/100 ml, serum protein 5.71, 5.33 or 6.30 g/100 ml, total cholesterol 65, 65, or 95 and free cholesterol 42.5, 45.0 or 37.5 mg 100 ml and phospholipids 435, 380 or 380 mg/100 ml. Ragi diet decreased serum cholesterol and blood Hb below values on control diet
| Item Type: | Article |
|---|---|
| Author Affiliation: | Department of Biochemistry, Institute of Science, Bombay, India |
| Subjects: | Plant Production |
| Divisions: | Other Crops |
| Depositing User: | Ms K Syamalamba |
| Date Deposited: | 02 May 2012 03:54 |
| Last Modified: | 02 May 2012 03:54 |
| URI: | http://eprints.icrisat.ac.in/id/eprint/5029 |
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